[mention]karstopography[/mention]
The whole onions with skin on comes from seeing videos of authentic posole being made in Mexico out in the boonies.
Many of the videos I watch aren't in English but I can understand them enough.
I have done it for many years long before the internet.
Had no idea they did it in Mexico too.
Lack of pork butt thawed out is the reason for the chicken.
Many say traditional posole has pig feet in it too.

I never peel the onions when I make stock, unless it looks "dirty" between the layers. Sometimes a little mold gets betweent them, too. If so I peel and wash the onion. The onion underneath is usually fine. But I always quarter the onion. I have never seen the onion with the skin on put in whole before.

Thursday, when I moved all that food to my friend's freezer, I removed 4 lbs of beef - the oldest ones - and put them in my fridge to thaw for making chili today. 3 lbs of chuck were actually cut up cubes, to make chili, and there was a lb of ground beef. It was wet, which is typical, being frozen so long, but it browned well, as you see from the fond, which darkened it early, after deglazing all that.

OK, here's the Texas style chili - no beans, to stretch it - which I started in a 9 qt Dutch oven, to brown all that meat, but transferred it to the 5 qt Dutch oven once it is all mixed together, to cook in the oven. After cooking partially covered in the 250° oven for 2 hours, I remove it from the oven, then spoon some of the liquid off the top, to whisk together with some masa harina, then stir this paste into the chili to thicken it. Then, I cover it, and bake another hour, and it's done! I served it with some shredded cheese, and some corn tortillas, heated on the stove over the gas flame.
Fond in 9 qt. Dutch oven, after browning 4 lbs. of beef for the chili. by pepperhead212, on Flickr

Browned onions, with garlic ready to brown, for the chili. by pepperhead212, on Flickr

About a half cup of chopped up roasted and peeled poblanos, frozen last season. by pepperhead212, on Flickr

4 types of chile powder, paprika, caribe, and spices for the chili. by pepperhead212, on Flickr

Adding a little heat to the chili! by pepperhead212, on Flickr

Brought to a simmer, and ready to go into the oven for a few hours. by pepperhead212, on Flickr

After a couple of hours in the oven, some liquid is whisked together with some masa, to be mixed back in, to thicken. by pepperhead212, on Flickr

Masa paste, being mixed in, to thicken, before cooking 1 more hour in the oven. by pepperhead212, on Flickr

Finished chili, after removing a couple of bowls of it. by pepperhead212, on Flickr

Didn't get around to taking a photo of the bowls and tortillas - couldn't wait to dive in!

Wife made a Lemon Blueberry bundt cake. Yumm. She found the recipe on FB, Walker Farms in Georgia.
1 box lemon cake mix just the mix
1 small box instant lemon pudding
1/2 cup oil
1/2 cup milk
4 eggs
1 cup sour cream
1 cup blueberries washed & dried
Instructions
Preheat oven to 350 degrees.
Combine lemon cake mix, pudding, oil, milk, eggs and sour cream.
Mix until smooth.
Fold in blueberries.
Pour batter into an greased & floured bundt pan.
Bake 35-40 minutes.
Let it cool in the pan for about 10 min.
Flip pan over on a plate and allow to cool for at least 30 minutes.
Optional: Coat with a powdered sugar glaze
Serve and enjoy!!
Powdered Sugar Glaze:
1 1/2cups powdered sugar
-3 TBSP lemon juice
Whisk ingredients together until desired consistency is reached
Via Country Cooking Group

I pulled the chicken and took the skin off.
Deboned the chicken and tossed the bones.
Cooked the skin in oil from cooking nuts till crispy.
I hate flabby chicken skin.
Chopped it up and added to the chicken meat.
Added some of my own homemade purple hominy to the soup.
Simmered till all the hominy split open.
Turned fire off and took a long nap with my cat.
The kettle is cooling outside and the meat is in the refrigerator.
All I have had to eat today is a bowl of the mayocoba beans this morning for breakfast.
The posole will be finished tomorrow along with the traditional salsa made with chili arbol pods toasted in oil in a skillet then ran through the blender.

Chicken posole with cotija cheese.
Oven baked tortilla chips made from corn tortillas.
Guacamole salsa.

There will be two kinds of cooking today. First, a pork loin roast (part of the last anaconda I bought) with garlic slivers poked in here and there. Pickles is in charge of making the cole slaw and steamed turnip cubes. Then I have some beef burgers, two pork chops and a few Asian-style pork burgers that will be grilled and frozen for quick meals while I'm recovering from knee surgery. It pays to be prepared!

Squeezed about 3 liters worth of Blood Orange juice.

Also cooking some chicken thighs in a blood orange marinade, coriander and honey is also in there.

It's roasted strong yellow onions tonight with leftover fettuccine in Gochujang sauce with butter and cotija cheese.

Picked up two really nice USDA Prime NY strips yesterday.
Good marbling too.
And a pound of easy peel shrimp.
Was going to have steak and shrimp for supper but ended up having leftover rice and hotdog frankfurter.

Then I got the idea of chicken fried steak with about 8 ounces of the strip steak.
Each steak weighs 16 ounces so I will cut one in half and pound it out.
That will make a good sized chicken fried steak with all the fixings.
By cutting the steak in half the cost of it will be $5.00.
Now where is that dill weed at I need for the cream gravy?

Totally spur of the moment.
I had some leftover broccoli from last night.
Cabbage I needed to cook.
And an old potato.
It started out with a simple cabbage soup and I built on it.
With butter.
The only spices I was going to use was salt black pepper and nutmeg.
Not being one to leave well enough alone I went overboard.
I decided to add diced potato.
Then what about that broccoli doing nothing?
Why not some powdered milk made with the vegetable broth?
Why not a little fennel and marsala wine?
Letting this all simmer down and thicken.
Now why not four large shrimp chopped up at the very end to finish it off?
So that's what I did.
Waiting one the liquid to get just a little more thick.

Here it is with a few drops of my new homemade habanero sauce.
Outstanding.

yesterday it was a beef and barley deal with some left over chuck roast cooked in the crock pot.
we like barley, but don't cook with it that often, but always like the end result, and say we need
to use it more often.
anyway, i chopped up carrot, celery, an onion, garlic, and a red bell pepper.
added that to the stock, plus another cup or so of water to cover. seasoned it
with salt, bay leaf, a generous amount of ground black pepper, basil, and oregano.
after the veggies were mostly done, i added the barley, that was prepared in another pot,
and the chopped up roast, and let it finish cooking. it came out really good.
i need to do this again using a whole roast, so we can have left overs for another meal.
my son was able to get a second serving. there wasn't a speck left in the pot.


keith

Here it is homemade pecan and Brazil nuts smoked sugar brittle.
Ingredients are sugar liquid smoke butter nuts and baking soda.
I have no idea how much sugar I used.
But I used about 1/4 cup of liquid smoke salt and 1/2 teaspoon of baking soda.
Maybe 2 cups of sugar and a little water.
Cooked on low heat until the temperature got to around 300f.
Or when the dropping sugar makes threads.
Took off heat and put in about a tablespoon of butter and the baking soda nuts and stir.
Poured into a greased bake pan and constantly worked the edges in with a spatula.
Then divided into two.
Make sure the center doesn't stick.
It's cooling as we speak.
This stuff is over the top.
Smokey salty and sweet with nuts to boot.
If it doesn't get hard I just made taffy no big deal.

Just made bacon, fried egg, cheddar cheese sandwiches on toasted Mrs. Baird’s white bread, with Mayo and Jamaican picapepper sauce. My wife had never had this famous sauce from Jamaica. Not hot in spite of the name, tangy and a bit of sweetness along with ginger, orange peel, and other tropical flavors.

It snaps.
And is it ever so good.
So what if I'm bragging it's really good.
Best I have ever had.

I love picapepper sauce and also the tiger sauce.

karstopography wrote: ↑Sun Jan 31, 2021 11:54 am Just made bacon, fried egg, cheddar cheese sandwiches on toasted Mrs. Baird’s white bread, with Mayo and Jamaican picapepper sauce. My wife had never had this famous sauce from Jamaica. Not hot in spite of the name, tangy and a bit of sweetness along with ginger, orange peel, and other tropical flavors.

Yum, I just love Picapepper Sauce. I am so happy that I finally have gotten my store to carry it. It's Jamaica's ketchup, used on everything.

lonely old pecan in the middle is just crying out to be snaffled....

Amateurinawe wrote: ↑Sun Jan 31, 2021 12:25 pm lonely old pecan in the middle is just crying out to be snaffled....

This is why I don't keep chocolate in the house.
I could have covered them in it.
Been making candy of some sort since I was a kid in grade school.
If I can remember to get cocoa powder confectioners sugar and some coconut oil I'll make homemade hard shell topping for ice cream.
Way easy to make.